Photo of Cajun-spiced chicken traybake by WW

Cajun-spiced chicken traybake

Points® value
Total Time
55 min
15 min
40 min
WW member Paul shares his go-to recipe for cooking chicken fillets straight from frozen and jazzing them up with spices.


Ground Cumin

1 tablespoon(s), level


1 tablespoon(s), level, smoked

Cayenne Pepper

½ teaspoon(s), level

Garlic granules

1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Chicken breast, skinless, raw

2 medium, frozen

Calorie controlled cooking spray

4 spray(s)

Sweet potato, raw

260 g, halved vertically, then cut into thick slices


1 medium, trimmed and thickly sliced

Green pepper

1 medium, deseeded and thickly sliced


3 large, halved

Coriander, fresh

1 teaspoon(s), leaves, to serve


1 medium, halved, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine all the spices and dried oregano. Mist the frozen chicken fillets with cooking spray, then add to the bowl with the spices and toss to coat.
  2. Mist a 30cm x 25cm baking tray with cooking spray and add the sweet potatoes, courgette, pepper and tomatoes. Top with the spice-coated chicken and scatter over any excess spices from the bowl. Mist the chicken with more cooking spray, then cover the tray with kitchen foil, tightly sealing the edges.
  3. Bake for 20 minutes, then remove the kitchen foil and bake for a further 20 minutes, or until the vegetables are tender and the chicken is cooked through.
  4. Scatter over the coriander and serve with the lemon halves for squeezing over.


Feeding a family? Just double the ingredients.